As I’ve said, the San Francisco Fish Company confounds me - previously frozen shellfish, dull red tuna, pale salmon, but sometimes they have a treat. This time - live scallops in the shell - $7.99/lb.
We interrupt these tales of Paris and truffles to bring you late-breaking news - the discovery of Amano chocolate bars.
Laduree is the old guard on the Champs Elysees, Pierre Herme the rock’n'roll master on the Left Bank. Laduree’s macaroons are more traditional in flavor; Herme’s current collection revolves around the theme of “Fetish.” Laduree has a tea shop, no doubt a symbol of its properness; Pierre Herme launches his new dessert lines at strip clubs. Herme used to work at Laduree and apparently felt stifled.
The truffle trip was generally a success. There were both astonishing and very poor dishes (as well as entire meals) that ranged from reasonably priced to hideously expensive. You will read and see the results over the upcoming weeks.
For now, here’s a tease of some of the best truffle dishes (in no certain order):
1. Ledoyen (very thick, crunchy, & tasty)
There was a small crisis in the SF food community earlier this year - Hoffman opted to stop selling their chickens at the Saturday Farmer’s Market. If I were prone to waking up before 11am, I would have been sounding the alarms too. Unfortunately, Hoffman was always sold out of chickens before I arrived and the Hoffman lady wasn’t too keen (nor consistent) with saving a chicken for this late sleeper.
And they were pretty good chickens. Read the rest of this entry »
